Small but powerful: Chilis are breath-taking, tear-jerking, hot as hell–and as indispensable in Southeast Asian cuisine as salt and pepper are in German dishes. That’s why the Goethe-Institut libraries in Southeast Asia now take a closer look at the “harmless plant with the devious little fruit” in its series “Goethe is(s)t scharf”.
Posts, discussions, online activities and show-cooking in the web will whet your appetite for learning more about chilis–and for eating.
The libraries in Bangkok, Bandung, Jakarta and Yangon serve as “Goethe is(s)t scharf”’s virtual meeting rooms, where you can share your knowledge and ideas about gardening in general and growing chili in particular. In addition, new infographics will be released once a month until December about the use of Southeast Asia’s number one spice plant. Designed and illustrated by artists of different countries, the infographics will present information on chili in everyday life, in folk tales, in rituals or in your own garden.
Urban Gardening and culinary arts will be the hot topic of an online series in November, spiced up with personalities from Germany and from the region, who know a fair deal about chili–including the German chili expert Alexander Hicks, the famous Indonesian chef William Wongso, and Daw Phyu Phyu Tin, who is a jury member of the Burmese cooking show “MasterChef Myanmar”.
